Normally, I think bagels are gummy.
Normally, I think scrambled eggs are a bit plain.
Normally, I think typical breakfast bacon (particularly in the eggs-and-bacon combo) is greasy and unpleasant (a result of my bacon-saturated childhood, which traumatized me by the tender age of ten).
Normally, I’d much prefer a nice Belgian waffle with whipped cream and strawberries (or something equally sweet) if I’m planning an indulgent breakfast.
Laurel Street Bakery is quickly ruining me. Today marked the fourth morning in a row that I picked up one of their fresh, delicious bagels for breakfast. I have never eaten ANYWHERE four days in a row. But it’s hard not to, when a bagel (so perfect in its enlightening ungumminess; not as tall but wholly more fulfilling, more savory, more golden brown than any I’ve had before) is $1.50 and a container of sundried tomato cream cheese fifty cents. $2.00 breakfast = fine by me.
Yesterday, I branched out to the bacon & egg bagelwich and I’m not sad I did… although my waistline will be if I allow this habit to persist much longer. Oh Laurel, how I need you!
